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Lebanon portal. v. t. e. Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...
Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. [6] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. [33]
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Eastern Mediterranean, Middle East [ 1] Main ingredients. Wheat flour, water, yeast, salt. Cookbook: Pita. Media: Pita. Pita ( Greek: πίτα, romanized : pita / ˈpɪtə / or US: / ˈpiːtə /) [ 2] or pitta ( British English) is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and ...
The Attic (defunct) – a former 1,200 seat Smörgåsbord restaurant in West Vancouver, British Columbia, that was open from 1968 to 1981; Fresh Choice (defunct) – a former chain of buffet-style restaurants which operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates. Cooks experimented with new combinations of food ...
Piadina romagnola ( Italian: [pjaˈdiːna]) or simply piadina, traditionally piada ( Italian: [ˈpjaːda] ), is a thin Italian flatbread, typically prepared in the Romagna historical region ( Forlì, Cesena, Ravenna, and Rimini ). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a ...